Bacon Hushpuppies
- 18 scoops
Ingredients:
1 cup yellow cornmeal
¾ cup corn flour
½ cup all-purpose flour
4 teaspoons granulated sugar
1 teaspoon double-acting baking powder
1 teaspoon baking soda
¼ teaspoon salt
Pinch cayenne pepper
½ cup yellow onion, diced small
½ red sweet pepper, finely diced
1 teaspoon jalapeño, finely diced, seeds removed
1 large egg
2 teaspoons bacon fat, strained
6 slices smoked bacon cooked till crisp, chopped fine
1 cup buttermilk
Oil for frying
Instructions:
Preheat frying oil to 360 degrees.
In a medium-size mixing bowl, combine measured dry ingredients, using a balloon whisk to blend ingredients thoroughly. Make a well in the center.
Add chopped onions, red sweet pepper, jalapeño, egg, bacon fat, chopped bacon, and 1 cup buttermilk. Blend to make a stiff batter. Batter should easily fall from the scoop.
Use a 1-ounce scoop to portion batter and carefully release each hushpuppy into the hot oil, one at a time. Fry 3½ minutes or until deep golden brown and floats. Place on paper towel to drain. Let rest for 5 minutes before serving.